- 1 pound whitefish fillets, skin removed
- 5 medium potatoes, peeled and cubed
- 2 celery ribs, finely chopped
- 1 large onion, chopped
- 3 tablespoons all-purpose flour
- 1/3 cup cold water
- 2 can (6-1/2 ounces each) minced clams, undrained
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 1 can (4 ounces) tiny shrimp, drained
- 1 can (12 ounces) evaporated milk
- 2 tablespoons butter
- 1 tablespoon diced pimientos
- 2 teaspoons salt
- 1/2 teaspoon pepper
- Minced fresh parsley
- Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside.
- Pour cooking liquid into a 4-cup measuring cup; add additional water to measure 4 cups. Return liquid to pan; add potatoes, celery and onion. Cook, uncovered, until vegetables are tender.
- In a small bowl, mix flour and water until smooth. Stir into chowder. Bring to a boil. Add clams with liquid, crab, shrimp, milk, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley. Yield: 14 servings (3-1/2 quarts).
Reviews forNew England Seafood Chowder
"I believe there was a typographical error in the recipe. It states remove fish and breadinto bite sized pieces, I think it should havebeen, remove fish and break into bite sized pieces."